Boiled Lambs' Tongues

Put half a dozen or so of lambs' tongues into a saucepan with enough cold water to cover them, and add the juice of half a lemon. Set the saucepan on the fire and boil the tongues until tender, place them on a dish when drained, and serve either hot or cold; if the latter, tartar sauce should accompany them.

Glazed Lambs' Tongues

Put two or three glazed lambs' tongues of a good pink color into a saucepan of water and boil for two hours, take them out, skin, and cut them lengthwise into halves. Place them in a pan with a little meat glaze over, cover well, and brown in the oven. Put them on a dish and serve, with spinach and boiled artichokes for a garnish.

Pickled Lambs' Tongues

Place six or eight lambs' tongues in a saucepan with enough salted water to cover, add the juice of half a lemon, and boil until they are tender, which should take about two hours. Remove them, place them in a jar, pour sufficient hot spiced vinegar to cover, and allow them to remain for several days, when they will be ready for use.

Stewed Lambs' Tongues

Place six lambs' tongues in a saucepan of water and boil for an hour and a half; take them out, plunge into cold water, take out again and skin. Place a little more than three tablespoonfuls of butter in a saucepan, with an onion cut in slices, two slices of carrot and three of turnip, and cook gently for a quarter of an hour. Sprinkle in three tablespoonfuls of flour, and stir well until it is brown, pour in a quart of stock, boil it up, put in the tongue, and sprinkle over a tablespoonful of salt and a little pepper, and add a bunch of sweet herbs. Place the saucepan at the side of the fire, and let it simmer for two hours. When they are done, put the tongues in the center of the dish, garnish with a vegetable, strain the gravy over, and serve,